Ingredients- 1 cup granulated sugar 1 cup water 2 to 3 teaspoons grated lemon peel (1 medium) 2 tablespoons fresh lemon juice 2 containers (8 oz each) mascarpone cheese, room temperature 1 cup whipping cream 3 tablespoons powdered sugar 2 teaspoons vanilla 1 1/2 packages (7.1 oz each) ladyfingers 3 cups mixed fresh berries, rinsed Directions- 1. In 2-quart saucepan, heat, granulated sugar, water, lemon peel and lemon juice to boiling. Boil until sugar is dissolved. Remove from heat; cool lemon syrup completely. 2. In large bowl, beat mascarpone, cream, powdered sugar and vanilla with electric mixer until stiff peaks form. 3. Line bottom of ungreased 8-inch square (2-quart) glass baking dish with half of the ladyfingers. Generously brush about one-fourth of lemon syrup over ladyfingers. Spread half of mascarpone mixture evenly over ladyfinger layer. Top with half of the berries; brush with lemon syrup. Repeat layers until all ingredients are used. 4. Refrigerate at least 2 hours or overnight before serving. Cut into 4 rows by 2 rows.
Dessert- Easy lemon Berry Tiramisu
Ingredients-
1 cup granulated sugar
1 cup water 2 to 3 teaspoons grated lemon peel (1 medium) 2 tablespoons fresh lemon juice 2 containers (8 oz each) mascarpone cheese, room temperature 1 cup whipping cream 3 tablespoons powdered sugar 2 teaspoons vanilla 1 1/2 packages (7.1 oz each) ladyfingers 3 cups mixed fresh berries, rinsed
Directions-
1. In 2-quart saucepan, heat, granulated sugar, water, lemon peel and lemon juice to boiling. Boil until sugar is dissolved. Remove from heat; cool lemon syrup completely.
2. In large bowl, beat mascarpone, cream, powdered sugar and vanilla with electric mixer until stiff peaks form.
3. Line bottom of ungreased 8-inch square (2-quart) glass baking dish with half of the ladyfingers. Generously brush about one-fourth of lemon syrup over ladyfingers. Spread half of mascarpone mixture evenly over ladyfinger layer. Top with half of the berries; brush with lemon syrup. Repeat layers until all ingredients are used.
4. Refrigerate at least 2 hours or overnight before serving. Cut into 4 rows by 2 rows.